In a medium bowl, combine the softened butter, toasted sesame oil, grated ginger, chopped scallions, soy sauce, honey, and a pinch of salt. Mix until well combined and smooth. Transfer to a piece of parchment paper, shape into a log, and roll it up. Twist the ends to seal and refrigerate until firm.

Preheat your grill or a skillet over medium-high heat. Pat the flank steak dry with paper towels and season both sides with salt and black pepper. Drizzle toasted sesame oil over the steak, ensuring it’s evenly coated.

Press the cracked pink peppercorns and toasted sesame seeds onto both sides of the steak, creating a crust.

Once the grill or skillet is hot, add the flank steak. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steak from the heat and let it rest for about 5-10 minutes before slicing.

Slice the flank steak against the grain into thin strips. Place the slices on a platter, and top with slices of the ginger and scallion-infused sesame butter. Allow the butter to melt slightly over the warm steak before serving.